Take your storage container with lid and put it in the freezer to chill.

In the container of your blender or food processor add 1 cup of the milk, sugar, and cocoa powder and blend on high for 1 minute.Add the rest of the milk and vanilla extract and blend for another minute on low.Pour the mixture into the 9″x9″ pan.Stick in the freezer for 1 to 2 hours til there is a thin frozen crust on the top.Put the mixture back into the blender and blend til smooth and creamy.Pour the mixture into the storing container and freeze for another hour or until firm.

In a medium saucepan, mix the 1 to 1-1/4 cups sugar, the cornstarch, cinnamon, and rhubarb. Let stand for ten minutes.While that is going on, make the topping.In a medium bowl, mix the flour, 1 Tablespoon sugar, cinnamon, baking powder, and salt.Cut in the butter til it is crumbly.Stir in the milk.Set aside.For the filling, turn the heat on and cook until it is thick and bubbling. Make sure to constantly stir so it won’t burn.Pour the filling into your baking dish.With a large spoon, drop 6 to 9 mounds of the topping dough over the filling.Bake for 20-25 minutes til the topping passes the toothpick test.

What collection of recipes is complete without a peanut butter cookie recipe?These peanut butter cookies are a little different because they are more chewy than the traditional peanut butter cookie and there is no criss-cross on the top either.They have a slight crispness on the outside, but are soft inside.

Preheat your oven to 325 degrees.Lightly grease cookie sheets. Or line the pans with parchment paper.

In a mixing bowl, cream the butter with the brown sugar, sugar, corn syrup, baking soda, salt, and vanilla extract.Add the eggs, one at a time. Beat the first one in well before adding the second one.Add the peanut butter and beat until the mixture seems light and fluffy.Blend in the flour.Drop the cookie dough by the tablespoon OR a medium cookie scoop onto the baking sheets.Bake for 15 minutes. They will be a light golden brown around the edges.Do not overbake or they will turn out crispy instead of soft.Take off the cookie sheets and let cool on a rack.

Thaw shrimp, if needed. Peel and devein shrimp, if needed.In a large skillet, heat the butter over medium high heat.Add the shrimp and garlic.Cook, stirring frequently for 1 to 3 minutes or until shrimp are pink.Stir in the parsley.Serve.